I wanted to have cultured buttermilk for baking and soaking
my freshly ground grains in. I have made this countless times and it always
turns out thick and nice. It is wonderful to use in baking and cooking.

This is how I did it: I first purchased some buttermilk
cultures from Leeners:
http://leeners.com/cheesesupply.html#buttermilk Then I followed the
directions! I doubled the recipe and heated 2 qts. of my own raw goats milk
(but you can use store bought cows milk too!) up to 72 degrees, added 2 packets
of the culture and poured it into a 2 qt. canning jar, covered with a lid and
left it on the counter. The next morning I had buttermilk!

To make more buttermilk I take about ˝ cup of my cultured
buttermilk and put it in another 2qt. jar. Then I will fill up the jar with 72
degree warmed up milk (this is about room temp) and let is sit on the counter as
I did before and it will turn into nice thick buttermilk once again.

You can also do this with store bought buttermilk instead
of buying the culture. However I am trying at add more cultured products into
my family’s diet and not all store bought buttermilk is cultured. I wanted to
make sure I started with the real thing.